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weinoo

eGullet Society staff emeritus
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  1. So after dinner at Single Thread Restaurant, and receiving the Donabe cooking cookbook as a gift, I am a little hooked. And have ordered a Japanese donabe pot, as well as an Iwatani stove. Of course, the instructions scream at you not to use it inside. But...the cookbook says that's what you need to be able to cook on a donabe at the table. So...what's a reasonable person to do?
  2. I'm surprised that Alton B. hasn't done a show on the correct way to crack open an egg shell 😎 . Unless he has. In any event, edge cracker here, either on the pan or on the bowl. And rarely does any shell end up in the opened egg. If it did, it's probably not the end of the world, as I think it can be easily removed, usually using a larger piece of shell. I have found some egg shells from farmer's market eggs to be a little thicker (?) than the cheapo supermarket eggs I sometimes buy in an emergency.
  3. weinoo

    Lunch 2019

    White corn, butter, salt and pepper. Heirloom tomatoes, cucumber, peach, opal basil. Topped with some delicious marinated feta.
  4. Wylie was using (and probably making his own) vinegar powder years and years ago. He had a dish on the menu at the late, lamented Alder; fish and chips - beautifully fried (and sustainable) dogfish and chips, with vinegar powder for dipping. That's it under the entree.
  5. Today, at the Union Square Greenmarket... Simply cooked, according to Cook's Illustrated The Joy of Cooking. Butter, salt, pepper.
  6. I forgot to post my pictures of the Highland Light... You can probably guess which one of these is Hopper's.
  7. One of the first things I enjoy doing when we arrive at a destination, is to head to a local store for provisions, as well as things which might not be stocked and which I think I'll need. And often it's where I'll find small gifts to bring back to people back home, especially those who enjoy cooking. Salts are always available and usually pretty inexpensive. Same thing with certain herbs and spices; compared to the prices I might pay for things like pimentón or herbes de Provence back in the states, they cost next to nothing...and usually, they're a lot fresher. Admittedly, though, I don't do much cooking when we travel, as we often travel for the specific purpose of exploring the food of wherever we go. I do, however, always make coffee and something for breakfast. And that's what I bring in my bag - some ground coffee (though obviously not the best way to keep coffee fresh, but after an experience with a hand grinder and tearing a rotator cuff using it, I now take the easy way) as well as a small pour over contraption. Like this one...
  8. I haven't really had this problem at the airbnbs we've stayed in, but even if I was worried about it, that sure seems like an awful lot of stuff to schlep around with. Salt & pepper? Can opener? I can understand a knife or two...
  9. Understandable. But even though good oysters are now available all year long, I still tend to avoid them in the summer months (or months without an "R") cause I'm old school! If I'm somewhere I know the water is cold and good, I'll eat them any time.
  10. I think it's just the back of the stove. In any event...The Fulton.
  11. Let's start with the 30 minute walk from my apartment - along South Street - and which I won't do again, as South Street is basically one long construction zone, leaving you walking with bikes, scooters, etc. on a path that's wide enough for none of the above. One used to be able to walk along the river, but not really any more. But I did arrive safely at the seaport, where The Fulton is located. It's all the way out at the end of the pier, and a really nice job has been done on the pier, with plenty of seating, both for patrons and just people wanting to sit and look at the water, bridges, and all sorts of activity above and upon the river. The Fulton is gorgeous, and I was able to grab a seat at the downstairs bar; had I realized there was also the raw bar a level up, I might've chosen that, but I was content with views from where I was situated, and everything from the raw bar is available downstairs, so no problems there. A short wines by the glass list, and I started with a nice Savennières, while studying the menus. There was a lot to choose from, and it was only me, so there were some hard choices to be made. I really like Manhattan clam chowder, and I can't remember when I've had a Manhattan clam chowder that I really liked...(so avoid the version at the Oyster Bar, which was insipid on my last visit there). This one however, was as good as I've ever had; nice and spicy, rich and clammy, as it should be. I don't know if the glass of Riesling I had to accompany it made it better, but it worked for me. Served with some lovely bread and butter, 2 slices dark and sweet, 2 slices the opposite, and I didn't even have to ask or pay extra for it! I was battling around stuff in my head to have for a main course, but I kept returning to one item in particular, I suppose as an homage to Sneakeater, Fish (flounder!) and Crisps: The flounder, a large, beautiful piece, fried beautifully, sitting atop the "crisps," which were actually twice fried potato puffs. Alongside, superfluous and almost too sweet crushed peas, and saffron aioli. Just great. Dessert, as if I needed it, was a couple of scoops of very nice house-made ice cream - pistachio and vanilla are the flavors I think I had. The prices, at least for now, are kinda weirdly low, at least for some of the dishes. And at least for now, I can't wait to return, because so much of the menu was calling my name. Next time though, I'll be walking on Water Street. COMP DISCLOSURE: A glass of wine along the way.
  12. Spotted on the pass at the new Jean Georges' restaurant, The Fulton. Holding black rice, for one of the dishes.
  13. weinoo

    Dinner 2019

    Red and yellow gazpacho. Pesto potatoes. Sicilian eggplant caponata. Ricotta salata. Homadama bread from Lost Bread Co., purchased at Union Square Greenmarket.
  14. I may, when he quits telling us everything we're doing wrong.
  15. Has he told everyone how the instant pot works yet?
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